Imagine a dish so effortlessly elegant that it looks like you've spent hours in the kitchen, when in reality, it takes less than 45 minutes to prepare. This Chicken with Herb Roasted Tomatoes and Pan Sauce is your ticket to a gourmet meal that will impress dinner guests, satisfy your family's cravings, and transform an ordinary weeknight into a culinary celebration. With perfectly seared chicken, burst-in-your-mouth roasted tomatoes, and a luxurious pan sauce, this recipe is about to become your new go-to dinner masterpiece.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tbsp butter
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the center of the oven.
- Pat the chicken breasts dry with paper towels to remove excess moisture. This helps achieve a better sear and crispy exterior.
- Season the chicken breasts generously with salt, pepper, dried basil, and dried oregano on both sides, ensuring even coverage.
- In a large oven-safe skillet, heat olive oil over medium-high heat until it shimmers and is just about to smoke.
- Carefully place chicken breasts in the hot skillet and sear for 3-4 minutes on each side until golden brown. Do not move the chicken while it's searing to develop a nice crust.
- Add cherry tomatoes around the chicken in the skillet. Ensure they are spread in a single layer.
- Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken's internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove the skillet from the oven. Transfer chicken and tomatoes to a serving plate, tenting loosely with foil to keep warm.
- Return the skillet to stovetop over medium heat. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Simmer the broth for 2-3 minutes, allowing it to reduce slightly. Whisk in cold butter until the sauce is glossy and slightly thickened.
- Taste the pan sauce and adjust seasoning with additional salt and pepper if needed.
- Pour the pan sauce over the chicken and roasted tomatoes. Serve immediately, garnishing with fresh herbs if desired.
Tips
- Pat the chicken breasts completely dry before seasoning to ensure a golden, crispy exterior that seals in moisture.
- Use an oven-safe skillet to minimize dish washing and create a seamless cooking process from stovetop to oven.
- Don't rush the searing process - let the chicken develop a beautiful golden-brown crust without moving it around.
- Always use a meat thermometer to check chicken's internal temperature; 165°F guarantees perfectly cooked, juicy meat.
- For extra flavor, consider using fresh herbs like thyme or rosemary instead of dried herbs.
- Let the chicken rest for a few minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- If cherry tomatoes aren't in season, roma tomatoes cut into chunks work wonderfully as a substitute.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
